To prepare the apples: In an ovenproof, 10" nonstick skillet, melt the margarine over medium-high heat. Add the apples, brown sugar, and apple pie spice. Cover and cook, tossing occasionally, for 4 minutes, or until softened. Remove from the heat.

To prepare the pancake: While the apples are cooking, place the egg whites and salt in the bowl of an electric mixer. Beat on low speed for 1 minute, or until foamy.

Increase the mixer speed to high. Beat, adding 1 tablespoon of the confectioners' sugar, for 1 to 2 minutes, or until soft peaks form. Set aside.

Combine the flours, flaxseed, and baking powder in a mixing bowl. Stir with a fork to mix. Set aside. In a separate small bowl, combine the milk, egg yolks, and lemon extract and use a fork to beat. Add to the dry ingredients and stir to blend. Transfer the whites to the bowl and fold to mix. Dollop the batter over the apples in the skillet.

Bake for 15 minutes, or until puffed and golden. Dust lightly with confectioners' sugar. Cut into wedges.

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